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[Ness3103]

a friend sent this to me and i think i'll be buying butter from now on

 

This is very disturbing. .. . .

 

Margarine was originally manufactured to fatten turkeys. When it

killed the turkeys, the people who had put all the money into the

research wanted a payback so they put their heads together to figure out

what to do with this product to get their money back. It was a white

substance with no food appeal so they added the yellow coloring and sold

it to people to use in place of butter. How do you like it? They have

come out with some clever new flavorings

 

DO YOU KNOW.. The difference between margarine and butter?

 

Both have the same amount of calories.

 

Butter is slightly higher in saturated fats at 8 grams compared to 5

grams.

 

Eating margarine can increase heart disease in women by 53% over eating

the same amount of butter, according to a recent Harvard Medical Study.

 

Eating butter increases the absorption of many other nutrients in other

foods.

 

Butter has many nutritional benefits where margarine has a few, only

because they are added!

 

Butter tastes much better than margarine and it can enhance the flavors

of other foods.

 

Butter has been around for centuries where margarine has been around for

less than 100 years .

 

And now, for Margarine..

 

Very high in Trans fatty acids .

 

Triple risk of coronary heart disease .

 

Increases total cholesterol and LDL (this is the bad cholesterol) and

lowers HDL cholesterol (the good cholesterol)

 

Increases the risk of cancers up to five fold.

 

Lowers quality of breast milk.

 

Decreases immune response.

 

Decreases insulin response.

 

And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY

INTERESTING!

 

Margarine is but ONE MOLECULE away from being PLASTIC..

 

This fact alone was enough to have me avoiding margarine for life and

anything else that is hydrogenated (this means hydrogen is added,

changing the molecular structure of the substance).

 

You can try this yourself:

 

Purchase a tub of margarine and leave it in your garage or shaded area.

Within a couple of days you will note a couple of things:

 

* no flies, not even those pesky fruit flies will go near it (that

should tell you something)

 

* it does not rot or smell differently because it has no nutritional

value ; nothing will grow on it. Even those teeny weeny microorganisms

will not find a home to grow. Why? Because it is nearly plastic .

Would you melt your Tupperware and spread that on your toast?

 

 

[CluckyBucks]

Wow

 

I dont think i will be buying margarine again after reading this...

 

xx xx

[Guest]

I suspect that this isn't entirely truthful and at the least, very misleading.

 

http://en.allexperts.com/q/Food-Safety-Issues-767/bogus-true.htm

[Ness3103]

that makes me feel alot better, thanx poet but don't tell oh cos i luv butter and he always buys marg

[A chickychickychick-ENN!!]

Hmmm. We're nearly monkeys but we don't live in trees... Herbal remedies have been around for centuries but modern drugs still cure serious diseases. Sounds more scaremongery than factual.

 

Do prefer the taste of butter though.

[Guest]

well, according to the link I posted, sugar is only half a molecule away from being wood!

[The Dogmother]

*Hmmm* heard that one before.

 

We only eat Lurpak because it doesn't contain any trans-fats.

[A chickychickychick-ENN!!]

Lurpak makes me shudder. I think it's because lurp sounds a bit like slurp, and that buttery trombone man on the ads gives me the fear!

[Blackrocksrock]

When you consider butter is natural and made from milk it is obvious it is better for us than something made in a laboratory! - I also like lurpak and hate margarine as I definitely can tell butter form marg. No contest

[Geoid]

I thought margarine contained no saturated fats, as its hydrogenated vegetable oil. Saturated fats only come from animal products (to my knowledge).

Also, saying that margarine triples the risk of CVD is a load of rubbish, if anything margarine lowers the risk of CVD.

CVD = CardioVascular Disease

(I have been learning about CVD and LDL, HDLs etc in bio)

 

But, that said, I much prefer butter.

[Cinnamon]

I remember reading somewhere that 'Margarine' isn't actually manufactured any more - what we have now in the supermarkets is sunflower spead (or olive oil etc) ,which is about a million miles from actual margarine.

 

So if this pertains to actual margarines,then thats fine because that is not what we buy anyhow.

 

I am a Flora light pro-active with olive oil girl,myself

[chickencam]

I have always taken the view that butter is a natural footstuff whereas margarine is not.Butter tastes better too so we are a Lurpack family

[Willow]

Snopes have a interesting response to this http://www.snopes.com/food/warnings/butter.asp

 

I was always a butter rather than marg but really went off the idea of marg after reading 'Not on the label'

[Chucky Mama]

What about the benicol and olive oil type spreads?

[Geoid]

What about the benicol and olive oil type spreads?

They are made from hydrogenated olive oil and some vegtable fat. Pefectly safe.

Also, the one molecule away from plastic means nothing, 1 molecule is quite a lot in molecular terms. Therefore they are very different .

[BarbaraJ]

I love butter but it doesnt spread from fridge so we don't use it much! i don't like to leave it out only sometimes in winter as it goes too soft otherwise.

Is lurpak a spread or a packet of butter?

[The Dogmother]

It comes in both forms. I use the lighter spreadable version.

[Charlottechicken]

No buts, it's got to be butter in my house

 

I love butter but it doesnt spread from fridge so we don't use it much! i don't like to leave it out only sometimes in winter as it goes too soft otherwise.

 

I only put half a 250g pack of butter in the butter dish and leave it out somewhere not too warm in the kitchen, so it is always spreadable. In the time it takes for me to use it up it never goes off anyway

[Jools]

I was always a butter rather than marg but really went off the idea of marg after reading 'Not on the label'

 

When I read that, my eyes agreed with my taste buds. No surprises that I'm a butter fan.

[sadietoo]

I was under the impression that Lurpak spreadable is not 100% butter as it contains vegetable oil.

 

We do use Olivio for sandwiches cos it's easier to spread This is a bit hypocritical of me because I'm generally very agin "manufactured" food - . For butter we use either President in the slab or Kerrygold spreadable butter (the whole fat type not the lighter) cos that is 100% butter.(although clearly they mess about with it to make it spread so its probably not any better than the Olivio!).

[Lavenders_Blue]

I am a butter fan too. It tastes miles better than spread and as long as you don't pile it onto food, the amount of fat you are actually consuming really isn't that much.

 

I also refuse to buy spread because I haven't yet found one that doesn't contain palm oil, which I try to avoid wherever I can.

[majorbloodnock]

Of course, the biggest problem here is peoples inclination to label foods as "good" and "bad" when there are in reality very few that really fit the label.

 

• Butter is not bad for you. An excess of butter is.
  
• Modern margarine-style spreads (that don't contain trans fatty acids) are not bad for you. An excess of them is.
  
• Salt is not bad for you. An excess of salt is.
  
• Red meat is not bad for you. Too great a proportion in your diet is.
  
• Vegetables are not "good" for you. An appropriate proportion of vegetables (admittedly fairly high) is.

 

In all cases, it's one's overall diet that matters, not changing one or two constituent parts. Spreads have all been marketed as healthier options when the reality is that you can live just as healthily with butter in your diet, so long as the diet as a whole is properly balanced. And if the diet isn't balanced, simply replacing butter with an alternative spread is going to make no tangible difference to your health anyway.

 

One point to ponder, though, is this. There have been numerous dietary revelations, some regarding natural products (e.g. alcohol, saturated fats, sugar) and some regarding unnatural ones (e.g. aspartame, DDT, trans fatty acids). Without exception (to my knowledge), the counter to problems with natural products was "your diet's out of balance; consume less of the problem substance and you'll be fine". The only dietary problems that required legislation, bans and health warnings were those created by artificial substances.

 

I'll go "au naturel", if you don't mind....

[A chickychickychick-ENN!!]

THERE'S an image, Major!

[BeckyBoo]

We have butter, I sometimes use Stork for sponge cakes as you get a better result (or I do anyway) and if you make your own butter from cream it tastes even better.

 

You could go mad trying to eat only "good things", technology has a lot to answer for in both ways, we eat hormones in tinned food (supposedly a cause of increased male infertility) but canning allows us, and a lot cash poor people here and abroad, access to nutritionally good food they wouldn't otherwise be able to afford to eat or store. You could go one further and look at the hormones put into cows to increase milk production to make the amount of butter we consume to the horrific detriment of non-organically raised cows. Where do you stop?

 

When I went vegan for that time I really had my eyes opened to what went into "ordinary everyday" foods. Sometimes I think ignorance can be bliss, but once you know stuff there are all sorts of moral dilemmas to deal with.

 

Anyway, I'm off to contemplate that image of the Major "au naturel"!!!

 

BeckyBoo

[Reikiranf]

Butter for us too as we tend to stick with natural food, we don't keep it in the fridge either, I cook with butter & olive oil and we're quite partial to creamy sauces too And yet my cholesterol level's fine